Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, grüne kartoffelklöße: german potato dumplings (using raw and cooked potatoes). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
German Potato Dumplings, aka Kartoffelklöße or Kartoffelknödel, bring back great memories of my Mutti's Sunday dinners. Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. Grate potatoes with a hand grater (not food processor!).
Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have grüne kartoffelklöße: german potato dumplings (using raw and cooked potatoes) using 3 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes):
- Take 6 large floury potatoes
- Get Salt as needed
- Prepare 1/4-1/2 tsp grated nutmeg
Learn how to make German Potato Dumplings! This style of "Kartoffelkloesse" is basically mashed potatoes in ball form, topped with crispy, butter-fried. German Potato Dumplings (Kartoffelkloesse) - Dial-Up Some Delicious Dumplings. Mash potatoes with fork or run through ricer into large bowl.
Steps to make Grüne Kartoffelklöße: German Potato Dumplings (using raw and cooked potatoes):
- Peel and quarter 2 of the potatoes in salted water until cooked and soft, about 15 minutes. Drain and let them sit in an open bowl for several minutes so the excess water evaporates.
- Peel the other 4 potatoes. Line a large bowl with tea towel or other towel you can use to squeeze the potatoes out. Grate the potatoes finely with a hand grater, in two or more batches, into the lined bowl. (It takes a lot of strength to squeeze out the liquid, so smaller batches makes it much easier).
- Wrap up the first batch into the towel. Twist and squeeze the liquid out into a separate bowl (keep the liquid!). Make sure you get as much water out as possible so the grated potatoes are almost dry. Do the same with the second batch.
- Let bowl of potato liquid set for several minutes and the starch from the potatoes will settle at the bottom. Carefully pour off the liquid so only the white starch is left, which you'll mix in next.
- Add the starch, nutmeg, a couple pinches salt and 2 or 3 Tbsp boiling water to the grated potatoes.
- Gently grate the cooked potatoes with the same hand grater and add them to the raw potatoes. Mix/knead with your hand until the "dough" is sticks together well and everything is even you mixed. If it seems way too soft to hold together you can add extra potato starch or flour.
- Prepare a big pot of almost boiling water (very hot but barely simmering) and add some salt to the water. Wet your hands with a little water, take pies of the dough and form into balls. Put them into the hot water as you finish them. The dumplings can be as big or small as you like.
- After all dumpling are on the hot water, cook them over low heat, uncovered, for 20 minutes making sure the water doesn't boil.
- They will eventually float to the top during cooking which means they're about done, but I keep mine in the full 20 minutes.
- Scoop out with a slotted spoon and the klöße are ready to eat!
- Serve with braised meats and their sauces, like sauerbraten, creamy sauces, pan fried sauerkraut, etc. Here I served with a mushroom and veggie cream sauce.
Kartoffelklöße or kartoffelknödel are traditional German potato dumplings that are consumed all over the country but are especially popular in Bavaria, Thuringia, and the Rhineland area. Depending on the variation, the dumplings may consist of cooked potatoes, raw potatoes, or a combination of both. Drain the potatoes and cool them slightly -just enough so that you can handle them. Remove and drain each of the Kartoffelklösse with a slotted spoon. One with cooked potatoes and one with a mixture of cooked and raw potatoes.
So that’s going to wrap it up with this special food grüne kartoffelklöße: german potato dumplings (using raw and cooked potatoes) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
